Vegetable Spring Rolls

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"Don’t make getting your veggies in a battle. Make it as fun as possible. I love using spring/summer rolls as a way to get more veggies in."
-- @plantbasedrd

A Note from Feedfeed

These vegetarian spring rolls are simple to make and can be filled with any vegetables you have on hand. Accompanied by a sweet peanut dipping sauce, they make the perfect vegan and gluten free appetizer, snack or lunch on the go.

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  • Recipe Card
Serves or Makes: 2

Recipe Card

ingredients

  • 8 rice paper wrappers
  • 1/2 block tofu or 1 cup edamame
  • 1 package rice or vermicelli noodles, cooked
  • 2-3 cups shredded vegetables
  • 2 cups spring mix

ingredients

Peanut Sauce

  • 2 tablespoons creamy peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce or tamari
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/2 lime, freshly squeezed
  • 2-3 tablespoons water, as needed

Method

  • Step 1

    Soak wrappers in warm water for 5-10 seconds and shake off excess water.

  • Step 2

    Lay on a flat surface and layer on veggies and protein, but don’t over stuff. Fold sides and roll like a burrito; first roll the bottom third of the wrapper over the center, then fold the two sides into the center and roll up from the bottom. Repeat with remaining wraps.

  • Step 3

    In a small bowl, whisk together peanut sauce ingredients. Adjust consistency with water as desired.